Food Safety
HACCP = Hazard Analysis and Critical Control Point
developed by Pillsbury Company for NASA astronauts in 1960s
since then, adopted by FDA, USDA, and Dept. of Commerce
predicts hazards and controls them before they happen
1. Identify hazards
(i.e., biological, chemical, and physical hazards)
identify potentially hazardous foods
assess risk (e.g., high, medium, low, negligible)
2. Identify critical control points
def. = any point in an operation where the hazard can be
eliminated, prevented, or minimized
observe the handling of food throughout its lifetime
identify: sources of contamination, and
potential for microbes to survive or grow
3. Establish controls
identify: control criteria (e.g., temperatures)
corrective action
4. Monitor
monitor the critical control points
record the data
5. Establish corrective action
take action when criteria are not met
6. Verify that HACCP is functioning
Food Safety: Who does what in the federal government?
A. hopelessly 35 laws
fragmented:
12 agencies
51 interagency agreements
(not counting federal-state
interagency agreements)
B. 6 major 1. Food and Drug Administration (FDA)
agencies:
2. Environmental Protection Agency (EPA)
3. National Marine Fisheries Service (NMFS)
U.S. Department of Agriculture (USDA):
4. Food Safety and Inspection Service (FSIS)
5. Agricultural Marketing Service (AMS)
6. Federal Grain Inspection Service (FGIS)
C. funds: USDA receives about 3/4 of federal funds
FDA is second, with about 1/8 of federal funds
D. FDA 1. Food Drug and Cosmetic Act
major
laws: 2. Egg Products Inspection Act
3. Federal Anti-tampering Act
4. Import Milk Act
5. Infant Formula Act
6. Pesticides Monitoring Improvements Act
7. Public Health Service Act
1. DES: Diethylstilbestrol
synthetic estrogen
used to fatten cattle and chickens
effects: carcinogen, mutagen
FDA banned in 1977
2. sodium illegal to mask food
nitrite: interferes with browning of meat:
myoglobin + sodium nitrite --> met-myoglobin
deters spoilage and botulism in cured meats
effects: headaches or hives in sensitive persons
nitrites --> nitrosamines (carcinogen)
however: not a direct additive
no evidence of increased cancer
nitrates reduce to nitrites inadult saliva
(nitrates found in spinach, celery,
lettuce, etc.)
3. monosodium (MSG, flavor enhancer, natural flavoring,
glutamate: hydrolyzed vegetable protein)
effects: headaches, nausea, diarrhea,
burning sensation, chest pain, etc.
brain lesions in monkeys and mice
4. aspartame: only in sensitive persons (phenylketonurics)
effects: swelling of eyelids, lips, hands, or feet
5. sulfites: effects: abdominal cramps, diarrhea,
low blood pressure, elevated pulse,
light headedness, chest tightness,
asthma, hives
FDA banned use on raw fruits and vegetables
FDA requires labels when more than 10 ppm
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